Shrimp stock is commonly used in South Asian Cuisines such as Prawn Curry Mee or Laksa. The trick to making delicious shrimp stock, is to extract the flavour from the shells by caramelizing them.
Most people blend this stock with other stocks, but you can also use it on its own.
Tip: Do not add salt to the stock if you plan to use the stock to make a sauce or a gravy, otherwise, your sauce or gravy will be very salty.
Ingredients
- 1 pound of Raw Shrimp Shells
- 3 tbsp. (45ml) Canola Oil
- 2L (2000ml) Cold Water
Directions
- In a hot pan, add oil, shells and saute over medium high heat for about 5 minutes or until aromatic.
- Slowly add in the water and bring a boil.
- Reduce the heat to a simmer.
- Let it simmer for at 20-30 minutes.
- Turn off the heat and let it sit for another 20-30 minutes.
- Strain and it’s ready for use.
It will keep well for a few days in the fridge or up to a few months in the freezer.
Tip: Place a plastic wrap over the top of the container before you put the lid over it to prevent freezer odor from getting in.
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